Mocha Pecan Fudge Pie

Makes 4 pies

The hint of coffee in this pie makes it extra delicious.

Bake Time
50 to 55 minutes
4 ounces butter or margarine
6 ounces semi-sweet chocolate chips
3 tablespoons instant coffee OR espresso
1 dozen eggs
2 pounds (4 cups) sugar
32 fluid ounces Karo® Light Corn Syrup
4 teaspoons pure vanilla extract
1 pound coarsely chopped pecans
4 (9-inch) unbaked deep-dish regular OR gluten-free pie crusts
6 ounces semi-sweet chocolate chips

Preheat oven to 350°F.

Melt butter, 6 ounces chocolate chips and instant coffee together in a saucepan; set aside.

Lightly beat eggs in a large mixer bowl and add chocolate mixture.  Beat in sugar, corn syrup and vanilla.   Pour filling into pie crusts. Spread 4 ounces or 1 cup pecans evenly over top of the top.  Sprinkle each pie with 1-1/2 ounces (1/4 cup) chocolate chips.

Bake 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.